Lilly's Kitchen

Makes 6-8 servings

Ingredients

• 1 and 1/4 pounds of broccoli rabe cut into 1 inch pieces
• 1 pound cavatelli or other short pasta
• 1 pound boneless, skinless chicken breasts
• 8 garlic cloves, thinly sliced
• 2-4 hor peppers, sliced
• 1/4 cup olive oil
• 2 tablespoons of butter
• 2 heaping teaspoons of kosher salt, plus more for serving
• Black pepper and grated parmesan cheese for serving

Directions

1. Prep the chicken

Pat the chicken dry with paper towels, and then cut  into 1-inch cubes and  salt generously. Let the chicken sit for 15 to 20 minutes.

2. Cook the Broccoli Rabe and Pasta

Bring a large pot of salted water to boil. Add the broccoli rabe to the boiling water, cooking until the broccoli rabe is a vibrant green color, 60 to 90 seconds. Using a slotted spoon, transfer the broccoli rabe to a bowl, then rinse with cold water and strain. Set aside. Add the pasta to the boiling water and cook until al dente, then drain. 

3. Cook the Chicken

Place a large pan over medium heat and add 1 tablespoon of olive oil and 1/2 tablespoon of butter. When the oil is shimmering add half of the chicken. Cook the chicken for 3 minutes, then flip over to cook for 3 minutes more, until chicken is browned on both sides. Remove chicken from pan and set aside. Add another tablespoon of oil and 1/2 tablespoon of butter and cook the remaining chicken using the same method, then combine all of the chicken in the pan.  

4, Fry the Garlic and Peppers and Combine

Add the remaining olive oil and butter to the pan along with the garlic and peppers and cook, stirring frequently, until the garlic is  golden, about 1 minute. Add the broccoli rabe and cooked pasta and stir to combine.  Add more olive oil, as needed, to coat the pasta. Season to taste. Serve warm, topped with freshly grated Parmesan.

Makes 4 servings

Ingredients

For the curry

• 1 and 1/2 tablespoons olive oil
• 1 onion , finely chopped
• 2 garlic cloves , minced
• 1 red bell peppers cut into 1 and 1/2 x 1/3″ strips
• 2 cans chickpeas , drained
• 400ml/14oz coconut milk , full fat if possible
• 400ml/14oz can crushed tomato
• 1 cup chicken or vegetable stock/broth 
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1/2 – 1 teaspoon cayenne pepper 
• 1 and 1/2 tsp sugar
• 1.2 tsp salt

For finishing and serving

• 50g / 2oz baby greens (baby spinach or kale)
• 3 tablespoons cilantro, roughly chopped, plus more for serving
• 1 tablespoon lime juice, plus extra wedges for serving
• Rice
• Yogurt (optional)

Directions

1. Saute the vegetables

Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute. Add the red pepper, cook for 2 minutes until onion is translucent and slightly golden on edges.

2. Add the rest of the ingredients and simmer

Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it’s simmering gently.

Simmer 12 – 15 minutes until it changes from pale pink to an orangey red colour. 

3. Finish the curry

Stir in spinach until just wilted, then stir in cilantro and lime juice. Add more salt it needed.

4. Serve

Serve over rice with a dollop of yogurt, extra sprinkle of cilantro and squeeze of lime.

Makes 4 servings

Ingredients

For the chicken

• 1/4 cup neutral oil, such as safflower or canola
• 5 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 and 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon granulated onion
• 1/4 cup chopped cilantro
• 2 tablespoons lemon juice, plus wedges for serving
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• Salt and black pepper

For the white sauce

• 1/2 cup plain Greek yogurt (whole-milk if possible)
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 tablespoon distilled white vinegar
• 3/4 teaspoon granulated sugar
• A big pinch of granulated garlic
• A big pinch of granulated onion
• Salt and black pepper

For serving

• 1 small head of lettuce, shredded. Arugula could be used if you’re feeling adventurous
• 2 medium tomatoes, diced
• Hot sauce
• Warm pita bread or rice

Directions

1. Prep the chicken

Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.

2. Roast the chicken

Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.

3. Make the white sauce

While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.

4. Finish the chicken and serve

Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita or rice and hot sauce, if using.

The chicken can also be kept in the refrigerator for 5 days.

Makes 6 sandwiches

Ingredients

• 3/4 cup buttermilk, divided
• 1/4 cup pickle brine
• 1 tablespoon hot sauce
• 3 1/2 teaspoons kosher salt, divided
• 2 1/2 teaspoons ground black pepper, divided
• 2 teaspoons garlic powder, divided
• 6 boneless, skinless chicken thighs (1 and 1/2 to 2 pounds total) 
• 1 1/2 cups all-purpose flour 
• 2 tablespoons cornstarch
• 1 teaspoon cayenne pepper
• 3/4 teaspoon paprika
• 2 large eggs
• 4 cups oil for frying
• 6 buns
• toppings and sauces as desired

Directions

1. Season and prep the meat

Pour 1/2 cup of the buttermilk, 1/4 cup pickle brine, 1 tablespoon hot sauce, 1 1/2 teaspoons of the kosher salt, 1/2 teaspoon of the black pepper, and 1/2 teaspoon of the garlic powder in a gallon-size zip top bag or large food container and whisk to combine. Add 6 boneless, skinless chicken thighs and flip the chicken to evenly coat. Seal or cover and marinate in the refrigerator for at least 2 hours or up to overnight.

2. Prepare the dredge

Place 1 1/2 cups all-purpose flour, 2 tablespoons cornstarch, the remaining 2 teaspoons kosher salt, remaining 2 teaspoons black pepper, remaining 1 1/2 teaspoons garlic powder, 1 teaspoon cayenne pepper, and 3/4 teaspoon paprika in a medium bowl or shallow bowl and whisk to combine. Place the remaining 1/4 cup buttermilk and 2 large eggs in a shallow bowl and whisk to combine, the mixture will be thick and look slightly curdled. 

3. Dredge and fry

Heat about 4 cups vegetable oil in a Dutch oven or large cast-iron skillet (the oil should come 1 inch up the sides) over medium-high heat until 350°F. Meanwhile, fit a wire rack in a rimmed baking sheet. Bread the chicken one piece at a time: Remove from the buttermilk mixture, dip in the egg mixture to coat, and dredge it in the flour mixture, pressing to make it stick and get into all the nooks and crevices. Place on a rimmed baking sheet or large plate in a single layer.

Fry the chicken 2 to 3 pieces at a time: Place in the hot oil and fry until the chicken is cooked through and an instant-read thermometer inserted into the thickest piece registers at least 165°F, 3 to 4 minutes per side. Transfer to the rack. Keep warm in a 200°F oven until ready to serve if desired.

24 falafel

Ingredients

• 2 cups dried chickpeas
• 1/2 teaspoon baking soda
• 1 cup fresh parsley leaves, stems removed
• 3/4 cup fresh cilantro leaves, stems removed
• 1/2 cup fresh dill, stems removed
• 1 small onion, quartered
• 8 garlic cloves, peeled
• Salt to taste
• 1 tablespoon ground black pepper
• 1 tablespoon cumin
• 1 tablespoon ground coriander
• 1 teaspoon cayenne
• 1 teaspoon baking powder
• Oil for frying

Directions

1. Soak the chickpeas

Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer  if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.

2. Make the mix

Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.

3. Fry

Just before frying, add the baking powder to the falafel mixture and stir with a spoon.

Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

Place the fried falafel patties in a colander or plate lined with paper towels to drain.

Makes 2 small pies or 1 large pie

Ingredients

• 153 grams 00 flour
• 153 grams AP flour
• 200 grams lukewarm water
• 8 grams kosher salt
• 2 grams active dry yeast
• 4 grams extra-virgin olive oil

Directions

1. Season and prep the meat

In a stand mixer bowl, combine flours and salt. In a small mixing bowl, stir together water, the yeast and the olive oil, then pour it into flour mixture. Mix with a wooden spoon until well combined, then let the mixture rest for 15 minutes.

2. Long Knead and proof

Knead the dough for 6 minutes. Divide the dough in two if you want to make two smaller pizzas.

On a floured work surface, tighten up the dough by tucking the edge of your hand under the dough and pulling it towards you, moving your way around the edge of the dough to keep tucking the edges underneath.

Add a little olive oil to a large bowl or tub, spreading it around using your fingers to coat the container. Place the dough inside and cover with a cloth or the lid.

Let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

3. Assemble and bake

Turn the oven on to its highest setting with the steel on the lowest rack at least 1 hour before you want to cook the pizza, longer is better. Ensure that there is a heavy dusting of cornmeal or semolina on the pizza peel before shaping.

After the dough has rested or warmed up start to shape the dough by pressing down in the center and work your way towards the edges in a circular pattern until a crust has formed. Stretch the crust further by pulling it in a circular motion around the outside of the dough. Then you can stretch the dough the rest of the way in the air.

After stretching place the dough on the peel and dress the pizza. Be sure not to overload it. Add greens like arugula after baking.